Quiche with spinach, feta, tomatoes and pine nuts

Ingredients for 1 servings:

• 275 g puff pastry, frozen
• 450 g spinach, frozen
• 1 small onion(s), chopped
• 40 g pine nuts
• 10 cocktail tomatoes
• some Gouda, grated
• 3 eggs
• 2 garlic cloves
• 1 pinch(s) of salt and pepper
• a little nutmeg, freshly grated
• 200 g feta cheese
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

simple and vegetarian

Grease a 28 cm quiche dish with butter, line it with the puff pastry, prick it several times with a fork, and refrigerate until ready to use. Preheat the oven to 180°C (top/bottom heat). Heat a little olive oil in a non-stick pan and lightly toast the pine nuts, then place them on a small plate. Then sauté the diced onions until translucent. Add the spinach, press in the garlic cloves, and let thaw over low heat. Allow as little water as possible to absorb. Season generously with salt, pepper, and nutmeg. Cut the feta into small cubes and mix with the beaten eggs (you can add a little cream), the grated cheese, and the pine nuts. Then add a little seasoning to taste. Place the spinach in the puff pastry-lined dish and pour the egg, feta, and pine nut mixture over it, smoothing it down well. Finally, press the halved cherry tomatoes into the mixture. Bake on the middle rack for about 45 minutes. Tip: Turn on the fan at the end to make the quiche a nice golden brown.